Sunchokes Puree
• 1 sunchokes, peeled and held in acidulated water
• 1 Yukon potato, peeled and held in water
• 2 cups heavy cream
• 1 teaspoon citric acid or 1 oz. lemon juice
In a medium sauce pot simmer together sunchokes, potato and heavy cream until the sunchokes and potato is fork tender. Strain off heavy cream reserving though for puree. Add together sunchokes, potato and a touch of heavy cream. Puree until very smooth adding cream as needed. Season with salt and citric acid or lemon juice. Pass through a fine mesh sieve strainer. Reserve hot for later use.

Herbed Bread Crumb
• 2 cups panko or breadcrumb
• ½ cup fine herbs, chopped and patted dry
In a mixing bowl combine breadcrumbs and herbs mixing ingredient until they are well incorporated. Place mixture on sheet tray lined with parchment paper and bake at 350 degrees until golden brown. Cool completely and place in air tight container

Parsley and Olive Oil Emulsion
• 3 bunches parsley, picked, steamed removed
• 3 oz. extra virgin olive oil
• 1 tablespoon ultra tex 3
• kosher salt
Bring a small sauce pot of water to a heavy boil. Add parsley and blanch for about 3 minutes. Remove parsley and immediately place in an ice bath until completely cool. Once cool ring out all excess water and add to blended with a few ice cubes adding cold water until a thick funnel forms. Then begin to gradually drizzle in olive oil. Finish by adding in tex 3 and let active emulsifying for 2 minutes. Season with salt and place in squeeze bottle. Reserve for plating.Picking Up
In a very hot sauté pan add canola oil until almost smoking. Season dory filet with salt on both sides and place in sauté pan. Turn heat down to a medium high temperature. Allow to sear until golden brown. In another sauté pan gently warm butter along with crab until hot, do not cause the butter to brown. Heat very gently. Next flip fish and continue to cook until desired doness. Remove dory from sauté pan and gently roll fish in a bowl of herbed bread crumbs coating all surfaces lightly. Next we begin to plate, start by spooning a decent amount of sunchoke puree on to once side of the plate, drag with spoon to another end of plate. Next place 3 pieces of crab on the plate and place fish offset center. Next place 5 or 6 dots of the parsley puree sporadically on the plate. Finish by spoon the caviar butter sauce around not over the fish.

Lobster Corn DogsLobster
• 2 live lobsters (approx.. 1.5# each)
• Medium stock pot
• Water
In medium sauce pot bring water to a boil. Once boiling pour hot water over live lobsters in heat safe container and allow them to sit uncovered for 14 minutes. After the 14 minutes have expired remove lobster from water and place in refrigerator until completely cool. Next the lobster will need to be shelled and the meat portioned, look to cut 2 oz. portions

Mustard Soubise
• 2 yellow onions, peeled and French cut
• 1 stick unsalted butter, cubed
• ½ cup manufacturing cream
• 1/4th cup Dijon mustard
In a small sauce pot sweat onions with a few cubes of butter until translucent. Once translucent add in the rest of the butter and covering the onions completely. Cover with parchment paper and melt on medium low heat. Once the onions are melted remove ½ of the butter and add in cream. Stir gently. Place all ingredients in a vita prep and blend until smooth. Season with salt.

In a medium mixing bowl combine cornmeal and milk allow to soak for at least 10 minutes. After soaking add the dry ingredients and whisk until well incorporated. Reserve in container on ice.Picking Up
1. heat frying oil to 350 degrees
2. dredge lobster pieces in AP flour
3. Submerge floured lobster pieces in corndog batter and gently place in frying oil using a swimming like motion. Cover with another fryer basket or keep submerged with a metal slotted spoon.
4. Allow cooking until golden brown and batter is firm and not doughy.
5. Serve with hot mustard soubise, skewer corn dogs if you want a tradition corn dog look or leave without for a finger friendly snack.